I’m a big fan of egg noodles and when they’re combined with beef, the result is incredibly flavorful. These recipes strike the perfect balance between taste and nutrition, making them great for health-conscious eaters while still being loved by picky ones.
They’re true family favorites. Choosing meals everyone enjoys can be challenging, especially with kids, but these dishes make it easy. Even the little ones will happily dig in!
If you love beef and noodle combinations, don’t miss these recipes:
1. Classic Beef and Noodles with Gravy
This is one of those egg noodles and beef recipes easy enough for a busy weeknight, yet enough to serve when you want a proper homemade meal. The beef cooks until tender, the gravy turns rich and everything comes together beautifully over egg noodles.
Prep time: 15 minutes
Cook time: 40 minutes
Difficulty: Easy
Great for: Family dinners, cozy nights in
Variation: You can make this in a crockpot or slow cooker for an even more tender result.
Ingredients
For the Beef and Gravy
- 1 lb (450 g) beef sirloin or stew beef, cut into bite-sized pieces
- 2 tablespoons olive oil or butter
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups (720 ml) beef broth (low sodium preferred)
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dried thyme (optional)
- Salt and black pepper, to taste
For the Noodles
- 10 oz (280 g) wide egg noodles
- Water and salt for boiling
- 1 tablespoon butter (optional, for tossing)
Instructions
- Cook the egg noodles
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until just tender. Drain and toss with a little butter if desired. Set aside. - Brown the beef
Heat olive oil or butter in a large skillet or Dutch oven over medium-high heat. Add the beef pieces, season lightly with salt and pepper, and brown on all sides for about 4–5 minutes. Remove the beef and set aside. - Sauté the aromatics
In the same pan, add the sliced onion. Cook for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant. - Make the gravy
Sprinkle the flour over the onions and stir well. Cook for 1 minute to remove the raw flour taste. Slowly pour in the beef broth while stirring to prevent lumps. Add Worcestershire sauce and thyme. - Simmer until tender
Return the beef to the pan. Reduce heat to low and let everything simmer for 25–30 minutes, stirring occasionally, until the beef is tender and the gravy has thickened. - Serve
Taste and adjust seasoning with salt and pepper. Spoon the beef and gravy generously over the cooked egg noodles and serve warm.
My Tips
- If you love extra sauce, add an extra ½ cup of beef broth for more gravy.
- This recipe works beautifully as beef and noodles crockpot style just brown the beef first, then cook on low for 6–7 hours.
- Leftovers reheat well and taste even better the next day.
2. Beef Stroganoff with Egg Noodles
This is one of those egg noodles and beef recipes I make when I want something a little more indulgent. The sauce is creamy and coats the egg noodles perfectly. It feels fancy, but honestly, it’s very doable even on a weeknight.
Prep time: 15 minutes
Cook time: 25 minutes
Difficulty: Easy to Medium
Great for: Cozy dinners, guests, or when you want a classic beef noodle dish
Variation: Swap sour cream for Greek yogurt for a lighter version, or add extra mushrooms for more depth.
Ingredients
For the Stroganoff
- 1 lb (450 g) beef sirloin or tenderloin, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 8 oz (225 g) mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup (240 ml) beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- ¾ cup (180 ml) sour cream
- Salt and black pepper, to taste
For Serving
- 10 oz (280 g) egg noodles
- Fresh parsley, chopped (optional)
Instructions
- Cook the egg noodles
Bring a pot of salted water to a boil. Cook the egg noodles until just tender. Drain and set aside. - Brown the beef
Heat olive oil in a large skillet over medium-high heat. Add the beef in a single layer, season lightly with salt and pepper, and sear for about 2–3 minutes until just browned. Remove and set aside. - Cook the vegetables
In the same skillet, melt the butter. Add onions and cook for 3–4 minutes until soft. Add mushrooms and cook another 5 minutes until golden. Stir in the garlic and cook for 30 seconds. - Build the sauce
Sprinkle the flour and paprika over the vegetables and stir well. Slowly pour in the beef broth while stirring. Add Worcestershire sauce and Dijon mustard. Let the mixture simmer for 3–4 minutes until slightly thickened. - Finish the stroganoff
Reduce heat to low. Stir in the sour cream gently (do not boil). Return the beef to the pan and simmer for 2–3 minutes until warmed through. - Serve
Spoon the creamy beef sauce over the egg noodles and finish with chopped parsley if you like.
My Tips
- Slice the beef thinly and against the grain this keeps it tender.
- If the sauce feels too thick, add a splash of beef broth.
- This dish is best served fresh, but leftovers reheat gently on low heat.
3. Korean-Style Spicy Beef Noodles
I’m a big fan of Korean flavors, especially when it comes to spicy beef dishes. This Korean-style spicy beef noodles recipe is one of my favorites because it combines tender beef with chewy egg noodles and a rich, gochujang-based sauce that’s both sweet and spicy. It’s a dinner that packs a punch while still being easy enough for a weeknight meal.
Prep time: 15 minutes
Cook time: 15 minutes
Difficulty: Medium
Great for: Spicy food lovers, weeknight dinners, adventurous eaters
Variation: Add bok choy, spinach, or julienned carrots for extra nutrition.
Ingredients
For the Beef & Sauce
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- ½ teaspoon black pepper
For the Noodles & Toppings
- 10 oz (280 g) egg noodles, cooked and drained
- 2 tablespoons vegetable oil
- 1 tablespoon toasted sesame seeds
- 2 green onions, chopped
- Optional: chili flakes for extra heat
Instructions
- Marinate the beef
In a medium bowl, mix gochujang, soy sauce, sesame oil, brown sugar, garlic, ginger, and black pepper. Toss beef slices in the marinade and let sit for 10 minutes. - Cook the noodles
Boil salted water and cook egg noodles according to package instructions. Drain and set aside. - Stir-fry the beef
Heat vegetable oil in a large skillet or wok over high heat. Add marinated beef and cook for 2–3 minutes until just browned and coated in the sauce. Remove from heat. - Combine beef and noodles
Toss the cooked noodles into the skillet with the beef. Mix well to ensure every noodle is coated in the spicy gochujang sauce. Cook for 1–2 minutes until everything is hot. - Serve
Divide into bowls, garnish with chopped green onions and sesame seeds. Add extra chili flakes if you like it spicier. Serve immediately for a bold dinner that’s bursting with flavor.
My Tips
- Slicing the beef thinly against the grain keeps it tender even with the spicy sauce.
- For a milder version, reduce the gochujang and skip the chili flakes.
- I love making a big batch of these noodles for meal prep they reheat beautifully and the flavors deepen overnight.
4. Beef Lo Mein / Stir-Fried Beef with Egg Noodles
I’ve always loved quick beef and egg noodle recipes like this one because you can have a full, flavorful dinner on the table in under 30 minutes. The combination of tender beef, soft egg noodles, and a slightly sweet sauce makes it irresistible. This is one of my go-to beef noodles for dinner when I’m craving something fast.
Prep time: 10 minutes
Cook time: 15 minutes
Difficulty: Easy
Great for: Quick dinners, weeknight meals
Variation: Add vegetables like bell peppers, carrots, or snow peas for extra crunch and color.
Ingredients
For the Beef and Sauce
- 1 lb (450 g) beef flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 teaspoon sugar
- ½ teaspoon freshly ground black pepper
For the Stir-Fry
- 10 oz (280 g) egg noodles
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 cup bell peppers, thinly sliced
- ½ cup shredded carrots (optional)
- 2–3 green onions, chopped
Instructions
- Marinate the beef
In a medium bowl, combine the soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch, sugar, and black pepper. Add the beef slices and toss to coat. Let it marinate for at least 10 minutes (or up to 30 for extra flavor). - Cook the noodles
Bring a pot of salted water to a boil and cook the egg noodles according to package instructions. Drain and set aside. - Stir-fry the beef
Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Add the beef in a single layer and stir-fry for 2–3 minutes until browned but not fully cooked. Remove from the pan and set aside. - Stir-fry the vegetables
Add the remaining 1 tablespoon oil. Sauté garlic and onions for 1–2 minutes until fragrant. Add bell peppers and carrots and cook another 2–3 minutes until slightly tender but still crisp. - Combine noodles and beef
Return the beef to the pan. Add the cooked egg noodles and green onions. Toss everything together for 2–3 minutes until noodles are coated with the sauce and heated through. - Serve
Serve hot directly from the pan. Optional: drizzle with extra sesame oil or sprinkle with sesame seeds for added flavor.
My Tips
- Slicing the beef thin and against the grain ensures it stays tender.
- If you like more sauce, add 2–3 tablespoons of beef broth or water mixed with a little soy sauce while tossing the noodles.
- This dish is perfect for customizing broccoli, snap peas, or mushrooms all work beautifully.
5. Mongolian-Style Beef with Egg Noodles
I have a soft spot for Mongolian-style beef noodles because the caramelized sauce feels easy to make at home. The combination of slightly sweet, coating tender beef and soft egg noodles is exactly what I crave for a flavorful dinner. This recipe is a little more special than a weeknight stir-fry, but still simple enough to whip up any day.
Prep time: 15 minutes
Cook time: 15 minutes
Difficulty: Easy
Great for: Family dinners, date nights, or when you want restaurant-style noodles at home
Variation: Add broccoli, bell peppers, or green beans for extra texture and nutrition.
Ingredients
For the Beef and Sauce
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons brown sugar
- 2 teaspoons sesame oil
- 2 teaspoons cornstarch
- ½ teaspoon ground black pepper
- 1 teaspoon ginger, freshly grated
For the Stir-Fry
- 10 oz (280 g) egg noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2–3 green onions, chopped (reserve some for garnish)
- Optional: 1 cup thinly sliced bell peppers or broccoli florets
Instructions
- Marinate the beef
In a medium bowl, combine soy sauce, hoisin sauce, brown sugar, sesame oil, cornstarch, black pepper, and grated ginger. Add the beef slices and toss well. Let it marinate for at least 10 minutes to absorb all the flavors. - Cook the noodles
Boil a pot of salted water and cook the egg noodles until tender. Drain and set aside. Toss with a little sesame oil to prevent sticking. - Stir-fry the beef
Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the beef in a single layer and stir-fry for 2–3 minutes until the sauce thickens and the beef is caramelized. Remove from the pan and set aside. - Cook the vegetables
In the same skillet, add remaining oil. Sauté garlic and green onions for 1–2 minutes. Add optional vegetables like bell peppers or broccoli and stir-fry until slightly tender. - Combine beef and noodles
Return the caramelized beef to the pan. Add the cooked egg noodles and toss everything together for 2–3 minutes so the noodles soak up the sweet-savory sauce. - Serve
Serve hot, garnished with the remaining chopped green onions. Optional: sprinkle sesame seeds on top for extra texture.
My Tips
- I love using thinly sliced beef because it cooks quickly and stays tender.
- Adjust the sweetness by adding more or less brown sugar depending on your taste.
- This is a perfect recipe for a quick Asian-inspired dinner that tastes restaurant-worthy.
6. Slow-Cooked Beef & Egg Noodles
Whenever I want a meal that feels like a warm hug on a plate, I turn to this slow-cooked beef and egg noodles recipe. It’s basically a pot roast transformed into a noodle dinner. The beef becomes melt-in-your-mouth tender, and the gravy is flavorful, and perfect over soft egg noodles. This one’s definitely a favorite for dinner nights.
Prep time: 15 minutes
Cook time: 7–8 hours (low)
Difficulty: Easy
Great for: Sunday dinners, meal prep, family-friendly meals
Variation: Add carrots, celery, and mushrooms for extra flavor and nutrition.
Ingredients
For the Slow-Cooked Beef
- 2 lbs (900 g) beef chuck roast, cut into 2-inch cubes
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 cups (720 ml) beef broth
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dried thyme
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 3 tablespoons all-purpose flour (for thickening)
- 2 tablespoons tomato paste
For the Noodles
- 12 oz (340 g) egg noodles
- 1–2 tablespoons butter (optional)
Optional Vegetables
- 2 carrots, sliced
- 2 celery stalks, sliced
- 8 oz (225 g) mushrooms, sliced
Instructions
- Prep the slow cooker
Place the beef cubes, onion, garlic, and optional vegetables in the slow cooker. Add beef broth, Worcestershire sauce, tomato paste, thyme, paprika, salt, and pepper. Stir gently to combine. - Slow-cook the beef
Cover and cook on low for 7–8 hours (or high for 4–5 hours) until the beef is fork-tender and the flavors meld beautifully. - Thicken the gravy
About 30 minutes before serving, mix the flour with a little cold water to make a slurry. Stir it into the slow cooker and let it cook uncovered for the remaining time to thicken the sauce. - Cook the egg noodles
Boil salted water and cook egg noodles according to package instructions. Drain and toss with butter if desired. - Serve
Spoon the slow-cooked beef, vegetables, and rich gravy over the egg noodles. Serve hot, straight from the pot for ultimate comfort.
My Tips
- Browning the beef quickly in a skillet before adding to the slow cooker gives extra depth of flavor, though it’s optional.
- You can add frozen peas or green beans in the last 15 minutes to brighten the dish.
- This recipe tastes even better the next day as the flavors continue to meld perfect for meal prep or leftovers.
7. Beef Ragu with Egg Noodles
If you love Italian comfort food, this beef ragu with egg noodles is one of my absolute favorites. The slow-simmered beef melts into a thick, flavorful sauce that clings perfectly to every strand of noodles. It’s slightly more tasty than a weeknight stir-fry, but the effort is so worth it for a dinner that feels special.
Prep time: 20 minutes
Cook time: 2–3 hours
Difficulty: Medium
Great for: Weekend dinners, family meals, date-night pasta
Variation: Add mushrooms, red wine, or fresh herbs for extra depth.
Ingredients
For the Ragu
- 2 lbs (900 g) beef chuck, cut into 1-inch cubes
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 cup (240 ml) beef broth
- ½ cup (120 ml) dry red wine (optional but recommended)
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped, for garnish
For the Noodles
- 12 oz (340 g) egg noodles
- 1 tablespoon butter (optional)
Instructions
- Brown the beef
Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes in batches, browning them on all sides. Remove and set aside. - Sauté the vegetables
In the same pot, add onions, carrots, and celery. Cook for 5–6 minutes until softened. Add garlic and tomato paste and cook 1–2 minutes until fragrant. - Deglaze and build the sauce
Pour in red wine (if using) and scrape up any browned bits from the bottom of the pot. Stir in crushed tomatoes, beef broth, oregano, thyme, salt, and pepper. Return the browned beef to the pot. - Simmer the ragu
Bring to a gentle simmer, cover partially, and cook on low heat for 2–3 hours, stirring occasionally, until the beef is tender and the sauce thickens. - Cook the egg noodles
Boil salted water and cook egg noodles according to package instructions. Drain and toss with butter if desired. - Serve
Spoon the rich beef ragu over cooked egg noodles. Garnish with chopped fresh parsley and a sprinkle of Parmesan if desired.
My Tips
- I love letting this ragu simmer slowly for a few hours it makes the beef incredibly tender and infuses the sauce with deep flavor.
- You can make this ahead of time; it actually tastes better the next day as the flavors develop.
- For a lighter version, skip the red wine and just use extra beef broth the flavor is still rich and comforting.
8. Szechuan Spicy Beef Noodles
If you love a little spice in your dinner, this Szechuan-style beef and egg noodles recipe is an absolute game-changer. The heat from Szechuan chili paste pairs beautifully with tender beef and chewy egg noodles, giving a dish bold and tatsy. I make this whenever I want a quick Asian-inspired dinner that’s packed with flavor and personality.
Prep time: 10 minutes
Cook time: 20 minutes
Difficulty: Easy
Great for: Spicy dinner nights, Asian-themed meals
Variation: Add bell peppers, snap peas, or bok choy for extra veggies.
Ingredients
For the Beef and Sauce
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 teaspoon sugar
- ½ teaspoon freshly ground black pepper
- 1–2 tablespoons Szechuan chili paste (adjust to your heat preference)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
For the Noodles
- 10 oz (280 g) egg noodles
- 2 tablespoons vegetable oil
- 2 green onions, chopped
- Optional: 1 cup bell peppers, thinly sliced
Instructions
- Marinate the beef
In a medium bowl, combine soy sauce, hoisin sauce, rice vinegar, sesame oil, cornstarch, sugar, pepper, chili paste, garlic, and ginger. Add beef slices and toss well. Let it marinate for at least 10 minutes. - Cook the noodles
Boil salted water and cook egg noodles according to package instructions. Drain and set aside. Toss with a little sesame oil to prevent sticking. - Stir-fry the beef
Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Add beef slices and stir-fry for 2–3 minutes until just browned. Remove and set aside. - Cook the vegetables
In the same skillet, add remaining oil. Sauté green onions and optional bell peppers for 2–3 minutes until slightly tender. - Combine noodles and beef
Return the beef to the pan. Add the cooked egg noodles and toss everything together for 2–3 minutes until coated in the spicy, savory sauce. - Serve
Serve hot, garnished with extra chopped green onions or a sprinkle of toasted sesame seeds for extra flavor and crunch.
My Tips
- I love adjusting the Szechuan chili paste depending on my spice tolerance start small and add more as you go.
- Slicing the beef thinly is key; it cooks quickly and stays tender.
- This dish pairs perfectly with a chilled cucumber salad or steamed greens to balance the heat.
9. Beef & Broccoli Egg Noodles
Whenever I need a fast and satisfying dinner, I turn to this beef and broccoli egg noodles recipe. It’s a classic for a reason tender beef, crisp-tender broccoli, and chewy egg noodles all tossed in a flavorful savory gravy. I love making this when I want a weeknight dinner that feels restaurant-quality without the wait.
Prep time: 10 minutes
Cook time: 15 minutes
Difficulty: Easy
Great for: Busy weeknights, family dinners, quick meal prep
Variation: Add snap peas, carrots, or mushrooms for extra veggies.
Ingredients
For the Beef & Sauce
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- ½ teaspoon black pepper
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- ½ cup (120 ml) beef broth
For the Stir-Fry
- 10 oz (280 g) egg noodles
- 2 tablespoons vegetable oil
- 3 cups broccoli florets
- 2 green onions, chopped (for garnish)
Instructions
- Marinate the beef
In a medium bowl, combine soy sauce, oyster sauce, sesame oil, cornstarch, pepper, garlic, and ginger. Toss the beef slices in the mixture and let it marinate for 10 minutes. - Cook the noodles
Boil salted water and cook egg noodles according to package instructions. Drain and set aside, tossing lightly with a bit of oil to prevent sticking. - Stir-fry the beef
Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Add beef and stir-fry for 2–3 minutes until browned and just cooked through. Remove from pan and set aside. - Cook the broccoli
In the same pan, add remaining oil. Sauté broccoli florets for 2–3 minutes until crisp-tender. Add beef broth and simmer for 1–2 minutes to slightly steam and flavor the broccoli. - Combine beef and noodles
Return beef to the pan, add the cooked egg noodles, and toss everything together for 2–3 minutes until the noodles are coated in the savory sauce. - Serve
Serve hot, garnished with chopped green onions. Optional: sprinkle sesame seeds for added texture.
My Tips
- I like using flank steak because it cooks quickly and stays tender.
- Make sure broccoli is crisp-tender, not overcooked, so it retains its bright color and slight crunch.
- This is my go-to recipe when I want a healthy, quick dinner that still feels indulgent.
10. One-Pot Beef Noodle Soup
Whenever I’m craving something soothing I turn to this one-pot beef noodle soup. It’s packed with tender beef, soft egg noodles, and a flavorful brothy gravy that warms you from the inside out. I love making this on chilly evenings or when I need a dinner that’s easy to throw together.
Prep time: 15 minutes
Cook time: 1–1.5 hours
Difficulty: Easy
Great for: Cozy weeknight dinners, family meals, leftovers that taste even better the next day
Variation: Add mushrooms, bok choy, or carrots for extra flavor and nutrition.
Ingredients
For the Soup
- 1 lb (450 g) beef chuck or stew meat, cut into 1-inch cubes
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 6 cups (1.4 L) beef broth
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- 8 oz (225 g) egg noodles
- 2 tablespoons olive oil
Optional Garnishes
- Fresh parsley, chopped
- Green onions, sliced
- Red pepper flakes (for a little heat)
Instructions
- Brown the beef
Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 5–6 minutes. Remove and set aside. - Sauté the aromatics
In the same pot, add onion, garlic, carrots, and celery. Cook for 4–5 minutes until softened and fragrant. - Build the broth
Return the beef to the pot. Add beef broth, soy sauce, Worcestershire sauce, thyme, and black pepper. Bring to a boil, then reduce heat to low. Simmer, partially covered, for 45–60 minutes until the beef is tender. - Cook the egg noodles
About 10 minutes before serving, add egg noodles to the pot and cook according to package instructions until tender. - Serve
Ladle the soup into bowls, making sure each serving has plenty of beef, noodles, and veggies. Garnish with fresh parsley, green onions, or a pinch of red pepper flakes if desired.
My Tips
- I love using beef chuck because it becomes wonderfully tender after simmering.
- For extra depth, you can add a splash of soy sauce or Worcestershire sauce just before serving.
- This soup tastes amazing the next day as leftovers the noodles soak up all the rich flavors!
11. Cheesy Beef and Egg Noodle Casserole
If you love warm dinners that make the whole house smell amazing, this cheesy beef and egg noodle casserole is one of my go-to recipes. It’s a family favorite and perfect for weeknight dinners or Sunday comfort meals.
Prep time: 15 minutes
Cook time: 35–40 minutes
Difficulty: Easy
Great for: Family dinners, meal prep, cozy nights in
Variation: Add mushrooms, spinach, or bell peppers for extra veggies.
Ingredients
For the Beef Mixture
- 1 lb (450 g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 tablespoon olive oil
For the Sauce & Casserole
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups (480 ml) milk
- 1 teaspoon Dijon mustard (optional)
- 1 cup shredded cheddar cheese
- 8 oz (225 g) egg noodles, cooked and drained
- ½ cup grated Parmesan cheese (for topping)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Cook the beef
Heat olive oil in a skillet over medium heat. Add ground beef, onion, and garlic. Cook until the beef is browned and onions are soft, about 5–6 minutes. Season with oregano, salt, and pepper. Drain excess fat if needed. - Make the cheese sauce
In a separate saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes to make a roux. Slowly whisk in milk and Dijon mustard (if using), cooking until thickened. Remove from heat and stir in ¾ cup of shredded cheddar cheese until smooth. - Combine beef, noodles, and sauce
Preheat oven to 375°F (190°C). In a large mixing bowl, combine cooked egg noodles, beef mixture, and cheese sauce. Mix well and pour into a greased 9×13 inch baking dish. - Top and bake
Sprinkle remaining cheddar cheese and Parmesan over the top. Bake uncovered for 25–30 minutes, until bubbly and golden on top. - Serve
Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley and serve warm for a comforting dinner that everyone will love.
My Tips
- I love using a combination of cheddar and Parmesan for a rich, nutty flavor.
- If you like extra creaminess, stir in a little cream cheese or a splash of heavy cream.
- This casserole reheats beautifully, making it perfect for leftovers the next day.